It just so happened that mankind has been eating meat from time immemorial: pork, beef, chicken, horse meat - not to mention more exotic types of product. Articles and whole books have been written about the benefits of moderate consumption of meat. But if pork, for example, is considered a heavy and fatty food (probably, it is not in vain that Muslims and Jews have a ban on the consumption of this type of meat), then lamb is an easily digestible and rather lean delicacy. Therefore, the question of how to properly cook lamb is on our agenda today.

Benefit

The benefits of lamb meat are legendary (especially in the East). One condition: the source of meat must not be older than 18 months, must be castrated (or it can be a sheep of the same age). Fat in such meat is almost three times less than in pork, and cholesterol is four times less. But, for example, iron is already thirty percent more (which is very useful, for example, for people suffering from anemia). Lamb contains a large set of trace elements and vitamins, so essential for the health of the human body. Its calorie content is relatively low, so lamb is also used for dietary nutrition. It directly affects the production of hemoglobin, restoring the normal blood composition. Also, this meat contains lecithin, which helps to regulate blood cholesterol levels.

Harm

But as they say, there is no benefit without harm. Still, lamb has some harmful qualities. In older people, for example, it can cause arthritis. Therefore, grandfathers and grandmothers should not abuse lamb cutlets or barbecue cooked at their own dacha.

How to choose?

Before you can cook delicious lamb, you must also choose the right one! Many are in a hurry to complain about a specific smell, and therefore refuse to cook from it. Choose meat by color and smell before cooking lamb. The darker it is, the older the animal was. The lamb should be light red, the smell should be moderate (feel free to sniff it right at the counter when buying). Be aware that it tends to intensify during heat treatment. If it is too strong, look for meat in another store or in the market. For pilaf or stew, they usually take a shoulder or brisket, for roast - the kidney or neck part, for stewing, frying - the back leg, for cooking - the neck, shoulder blade, brisket, for lamb cutlets - the neck or shoulder blade.

What can you cook with lamb? Recipes

There are a great many dishes using lamb meat. Especially in the East, where the tradition of eating lamb goes back millennia. Recipes can be conditionally divided into several groups: first courses - soups and broths, second courses, snacks. Speaking about how to cook lamb, let's dwell in more detail on each.

Lamb soups

Due to cultural and food traditions, such soups are mainly oriental dishes. Shurpa, kharcho, chanakhi, besh-barmak, bozbash, piti ... Well, not names, but just some kind of magic! The first courses are thick, with a very rich taste, extremely nutritious. They are always served with a lot of greens: cilantro, parsley, onions. Oriental spices add a special piquancy to the dishes. Let's try and prepare such a first dish.

Shurpa

Its variations depend on the region, but basically it is a fatty lamb soup with a lot of spices. We need: lamb (brisket, neck, shank) - 1 kilogram, internal mutton fat - 100 grams, a pound of red onions, 200 grams of white onions, carrots - 300 grams, tomatoes - 2-3 pieces, paprika - 2-3 pieces , spices (basil, savory, cumin, coriander - to taste), salt; parsley and cilantro - in a good bunch, green onions - 100 grams. Some also add potatoes, but the classic recipe for making shurpa does not imply this.

Put the meat in a large cauldron and pour cold water to cover the lamb. We put on fire. Boil and salt. We make the fire weak. We collect the foam. Add red onion, cut into half rings to the cauldron, cook for half an hour. Add finely chopped fat, carrots (in large pieces), red pepper pod, coriander, cumin. Cook the soup for another hour. Add tomatoes (small ones can even be whole). At this stage - for fans of all kinds of potatoes - add them to the cauldron (coarsely chopped or whole). Then - thinly sliced ​​sweet onions, spices. Cook until all ingredients are cooked. Note that everything must be cut coarsely. Before serving, put the meat and vegetables in a separate container, and pour the broth into bowls and sprinkle with chopped parsley and cilantro. Eat hot!

Kharcho

Another way to cook lamb is the famous kharcho soup. Some, however, prefer to make it from beef. You need to take: lamb - 500 grams, rice - two tablespoons, onions - 200 grams, tomato paste - 100 grams, dried plums (or tkemali sauce) - 300 grams, pepper - to taste, herbs.

Cut the washed meat into pieces, fill it with water and cook for one hour (removing the foam). Then you need to put rice, finely chopped onion in a saucepan, salt and cook until the rice is cooked. After that, put tomato paste, plums or tkemali sauce, pepper, lightly fried in a pan in the soup. Cook for another 10 minutes. Turn off the heat and let it brew for half an hour. Serve sprinkled with finely chopped herbs - more!

Second courses. How to cook lamb in the oven?

This meat will turn out delicious and tender if done correctly! And young potatoes as a side dish - you will simply lick your fingers! We need (for six large portions): 1 kilogram of lamb, onions - 300 grams, mutton fat - 100 grams, young potatoes - 1 kilogram, vegetable oil - two or three tablespoons, spices and salt - to taste.

Melt the fat in a saucepan, put the diced meat there, lightly fry. Add the onion, cut into half rings, to the meat and fry for another five minutes. Salt, pepper, pour a glass of water. Simmer over low heat for about an hour (until soft enough). We take out the meat and put it on a baking sheet. Then wash the potatoes, don’t peel them, don’t cut them - put them all around the meat. Pour the sauce from boiling meat on a baking sheet. As a result, there should be at least a glass of liquid. We bake the lamb in the oven at 180 degrees for twenty minutes. Serve with herbs.

Pilaf

If you are thinking about how to cook lamb in a slow cooker, then I must say that pilaf will turn out very well in it. Take a pound of lamb, 200 grams of rice, 100 grams of onions, pepper and spices for pilaf to taste, 100 grams of carrots, one head of garlic, a couple of tablespoons of vegetable oil.

Pour the oil into the multicooker bowl. Pour in the rice. Cut the meat into small pieces. Cut carrots into cubes, onions - add everything to a slow cooker. Season with spices for pilaf, put whole garlic in the middle. Pour three glasses of water there. We set the "Normal" mode and wait for our pilaf. Serve with herbs and fresh salads.

These are just a few recipes on how to cook lamb. And how many more! You can't count. There are modern ones, and there are also those that reveal the secrets of the ages. So go for it, experiment in your kitchens, use classic recipes and come up with your own. Bon appetit, everyone!

Li.Ru culinary community -

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Eurasia was the first continent where people domesticated sheep and began to feed on meat. For many peoples, such a product is practically the only meat type that is eaten almost every day with vegetables, cereals, and dough. But lamb is far from a dietary type of meat, since it contains a lot of fat, which is also refractory.

However, if we compare lamb with pork, then it can be noted that it is three times leaner. If you choose non-fatty lamb meat, then it can be compared with beef in nutritional value. From this it follows that such meat (not fatty) contains very little cholesterol.

The uniqueness of this meat is that it contains a sufficient amount of lecithin - a substance that has a beneficial and best effect on the digestive process and other body systems: cholesterol metabolism, cardiovascular system. In addition, lamb has a rich set of trace elements:

• vitamin A
• B vitamins
• folic acid - normalizes metabolic processes
• iron - improves digestion, improves blood quality
• manganese - responsible for metabolic processes
• calcium - provides healthy bones
• zinc - good for women's and men's health

The benefits of lamb? How to cook lamb? Is lamb good for you?

Simple and original recipes for cooking lamb will help you cook aromatic dishes at home for the holiday and everyday table.

Lamb meat baked with spices and fresh herbs:

This recipe assumes filling a piece of meat with a filling of herbs and spices, so the first thing to do is to fill it. The filling is quite simple:

• Heat oil in a hot frying pan (you can use absolutely any oil) and fry in it finely chopped medium-sized onion. You can use both white and blue and the most common onion. When the onion becomes soft and becomes transparent, the fire becomes weaker.
• Add finely chopped greens to the fried onion. Here you wave to use absolutely any greens, but a zesty and spicy scent will add a mixture of: cilantro, parsley, dill and green basil. Use a bunch of each greenery. Fry greens with onions for literally two to three minutes - this is enough to soften them.
• Put the herbs and onions simmered on the fire in a separate bowl and give it the opportunity to cool down a little. After that we pour into it one yolk and sprinkle with fine shavings of any aromatic cheese(the best option is parmesan). The filling becomes viscous and ready for filling.
• The meat is washed and dried. It's good if your piece is a little flat, so it will be very convenient to fill it. Chop finely garlic and carrots straws. Use a thin knife to make several holes in the meat, into which pieces of aromatic vegetables are inserted. Meat is rubbed on all sides salt and pepper
• Put a layer of food foil on a baking sheet, grease it with vegetable oil. Spread the meat on a board, place the filling on top of the meat in an even layer and fold it in half. You can fix the edges with a toothpick. Place the meat on a baking sheet. sprinkle it with lemon juice and send to the oven
• The meat is baked for about two hours at a temperature of 220 degrees. After cooking, it is wrapped in foil, which was on a baking sheet and in this state is in the oven for another half hour. After that, a piece of meat is carefully cut into plates and served to the table.

How to bake lamb in the oven?

Lamb recipes in a slow cooker, how to cook lamb meat deliciously?

A multicooker is a special kitchen technique that can simplify the life of any housewife as much as possible. It performs a maximum of important functions: bakes, fries, boils, steams, and therefore it is extremely easy to cook lamb in it. The meat that is obtained in multicooker has a special softness and juiciness, it absorbs all the added spices and releases excess fat.

It is safe to say that lamb cooked in a multicooker is a hearty and completely dietary dish because it is not fried in oil, but stewed in its own juice.

How to cook delicious lamb meat in a slow cooker?

Simple and delicious cooking lamb in a slow cooker:

• First of all, you need to wash the piece of meat and dry it. Since the bottom of the multicooker is small enough, a piece of one kilogram will be enough to get a juicy and tasty dish.
• In a separate bowl, prepare a special marinade sauce for meat. It consists of the simplest ingredients: Approximately 20 grams vegetable oil(absolutely any can be used) is poured into a bowl, which should be heated in the microwave until warm for about 30 seconds. Add to warm vegetable oil spices: salt, pepper (black, red, white or a mixture), dried cilantro and dried basil, a pinch of suneli hops and nutmeg
• This marinade should be well coated with a piece of meat and put on the bottom of the multicooker, pour the rest of the sauce on top. It is necessary to fry the meat for an hour in the strongest mode: "Baking" or "Soup". If your piece of meat is lean enough and you are afraid that it will burn without letting in fat, you can add a little water during the frying process.
• During frying, the meat must be turned over several times (about three to four times during the whole process). After cooking, the meat should be cut into pieces, garnished with herbs and vegetables

How to cook delicious lamb with vegetables? Recipe

Lamb stew with vegetables is the best combination. So, not always lean and fatty meat can balance juicy vegetables and, as a result, present a delicious and delicate dish. Vegetables absorb meat juices and become extremely tasty. You can use absolutely any vegetables that the season allows you, and you can cook meat both in a saucepan and in a slow cooker.

How to prepare a delicious lamb and vegetable dish?

Preparation:

• It is best to stew lamb meat in a cast iron pot - this is a dish made of heavy cast iron and has a thick, dense bottom. In such dishes, the set temperature is maintained for a very long time, the meat is carefully stewed and remains juicy.
• Piece of meat the size of one kilogram is washed under water, dried and cut into pieces of about five centimeters. Fry the meat a little in a regular frying pan in vegetable oil until tender golden brown. After that, the pieces of butter are transferred to the cauldron (by the way, it is quite possible to use a multicooker)
• Pour the remaining oil from the pan over the meat. The fire should be turned on at a medium level and the vegetables should be gradually laid out.
• First, cut into rings is placed on top of the meat onion, then put coarsely cut into rings or half rings carrot, then cut into rings eggplant, then in circles tomatoes and on top of a tomato bell pepper
• The meat will begin to let the juice and with it the vegetables - water. The dishes will gradually begin to fill with liquid and when there is enough of it, the vegetables should be mixed with the meat. Only after you have mixed everything (or while you start stirring) can you add spices: salt, a mixture of peppers, suneli hops, mustard, nutmeg, coriander, dried basil
• Stew meat with vegetables for two hours. Only this time is enough for the meat to become juicy, with a rich taste, soft and melting in the mouth. Vegetables take on a soft appearance if you do not increase the heat throughout the entire stewing, then they will not burn

How to cook the dish "lamb stew", the rules for stewing meat

Lamb is quite fatty meat and therefore it takes a long time to stew it. Only in this way will it be able to release all the juices from itself, become incredibly soft and tasty. Lamb can be stewed in any dish. For this, come in handy:

• Kazanka
• Cast iron
• Thick-bottomed pots (or the most common)
• Tall pans
• Duckling

Stew is no less successful if you cook it in a slow cooker. This will make it whole, soft, and have a delicious gravy.

How to cook lamb? How to stew lamb correctly?

Before you start stewing meat, you need to work with it:

• Wash under running water
• Dry
• Cut into pieces of the required size
• Spice or pickle

The easiest and most delicious way to stew lamb:

• The meat cut into pieces is sprinkled salt and pepper
• For meat is being prepared special spicy marinade: vegetable oil, two to three tablespoons of lemon juice, a heaping tablespoon of grated ginger, a mixture of aromatic peppers, nutmeg and coriander
• The meat is covered with marinade and left in the refrigerator for an hour.
• After marinating, the meat is folded into the dishes in which it will be stewed together with the marinade and begins to stew over high heat
• After it boils, you should hold it for five minutes in this state, stirring thoroughly and only then reduce the heat and add a handful of peeled garlic cloves to the meat (about 7-8 pieces, do not worry, the dish will not be spicy)
• It takes about two hours to stew the meat, after which it is covered with a lid and costs another thirty to forty minutes
• Served stewed lamb abundantly sprinkled with chopped herbs: parsley, dill, basil, cilantro

How to prepare a leg of lamb correctly? How to cook a leg of lamb?

Leg of lamb is a fairly large meat that can fit in its entirety only in the oven. The oven will promote the ideal cooking of this part of the body, because the exposure to high temperatures will allow the meat to juice. If you water your leg with this juice, the crust will be rosy, fried and golden.

Before sending the leg of lamb to the oven, marinate it. Marinade will give the dish many shades, rich taste and incredible juiciness.

How to cook a leg of lamb properly and tasty? Rules for cooking lamb in the oven

Complete removal of all unwanted films and fat from the meat will help to give the dish a great taste. It is fat that can give the meat an unpleasant specific smell. If you carefully remove all excess fatty pieces with a sharp knife, then you guarantee the dish a rich, pleasant taste.

Cooking the leg of lamb:

• Use a sharp long knife to make numerous punctures in the meat, the more the better
• In the holes obtained, you should insert chopped garlic and sprigs of rosemary (not large). These spices will give the dish an incredible aroma and taste, as well as remove an unpleasant odor (if there is too much fat and veins on the meat)
• Rub the leg with spices. To do this, use salt, pepper, a mixture of aromatic peppers, coriander, nutmeg
• When baking the legs, it is best to use olive oil just because the vegetable often burns when exposed to too high temperatures
• Preheat the oven to 250 degrees (more is possible). For the first half hour, the leg needs to be baked at a high temperature in order for the meat to acquire a pleasant crust.
• After half an hour, open the oven, stick out the baking sheet, pour the fat over the meat, reduce the temperature to 180 degrees and return the meat for baking again
• Meat should be baked at low temperature for another hour and a half, each time it is necessary to take out the meat and water it with fat (approximately every twenty to thirty minutes)
• Do not rush to immediately take out and serve the meat after the time has passed. Leave it to rest for another twenty to thirty minutes. During this time, you can prepare a side dish and vegetables for serving
• Cut the slightly cooled meat into pieces for serving or serve whole

How to cook real lamb pilaf? Recipe

Pilaf with lamb is a primordial Uzbek folk dish. Cooking it is a real art that not everyone can do. However, lamb and rice are the best combination because the groats are able to absorb all the juices that the meat releases. Vegetables add sweetness and freshness to the dish.

This pilaf should only be made from round rice. The added spices are of great importance: barberry and garlic, as well as obligatory vegetables - carrots and onions.

How to cook real Uzbek lamb pilaf?

Preparation:

• First of all, prepare the meat for pilaf: cut it into pieces three to four centimeters in size. Use a shoulder of lamb for pilaf (one kilogram) - this is a perfectly suitable part
• The meat should be folded into a cauldron or fried in a cast-iron pan, pouring more than half a glass of vegetable oil into it. Fry meat at high or medium temperature.
• While the meat is roasting and juicing, start peeling and slicing the onions. It should be cut in half rings, after which the onion is poured into a cauldron with meat
• Onions with meat should be thoroughly mixed and simmer in this state over a high temperature for ten minutes. During this time, carrots are cut into cubes and also added to the dishes with meat and onions.
• Turn on medium heat on the stove and simmer meat and vegetables for about half an hour. Put a washed, but not peeled head of garlic in a cauldron to add flavor to the dish
• During stewing, spices should be added to the cauldron: red pepper (quite a bit), barberry and cumin
• The soaked and washed rice should be poured into the cauldron after half an hour (about 350 grams of rice). The liquid level should be slightly higher than the rice level (about one to one and a half centimeters)
• Pilaf is stewed over moderate heat for another twenty to thirty minutes, after which you should turn off the heat, cover the pan with a lid and hold for twenty to thirty minutes "steam"

How to make delicious lamb soup, recipe

Lamb soup will become a spicy variety of daily dishes. The broth obtained from this meat is distinguished by its special fat content, richness and flavor. These soups usually go well with vegetables, cereals, beans and herbs. Cooking lamb soup is not difficult at all, and most importantly - not for long.

How delicious and easy to cook lamb soup?

Preparation:

• Clean the meat from excess films, veins and fats - this is necessary in order for the broth to have a pleasant aroma (you need about half a kilogram of meat)
• Boil the lamb stock for about ten minutes. After that, the meat is removed and the broth is filtered (although this is not at all necessary)
• Meat can be cut into suitable miniature pieces or left intact (on the bone, for example)
• Prepare a regular frying in a frying pan with one finely chopped onion and carrot, try not to add too much vegetable oil
• In a separate saucepan, boil about thirty grams of rice and let it stand, then drain the water, rinse the rice with cold water and add to the broth along with the frying (rice must be cooked in advance so that the soup does not become too thick and cloudy)
• After you add the rice, the soup needs to be boiled for at least five more minutes.
• After that, the soup is salted to taste, you can add spices and grated garlic
• Cover the pot with a lid and let the soup steep for ten minutes
• Finely chop the herbs: parsley, dill and cilantro
• Pour soup into serving dishes and put meat (if it is large, you should cut off several pieces from it with a knife)
• Sprinkle the soup generously with herbs and serve.

How to cook lamb kharcho recipe correctly and tasty?

Kharcho soup is the most popular of all soups. This is a hearty and fatty dish capable of energizing, satisfying hunger for a long time and “making the world a little better” with its unsurpassed taste.

The kharcho soup is not prepared quickly and most likely it will be useful for you about three hours, but it is eaten instantly, especially if it is cooked with lamb.

How to cook delicious lamb kharcho soup?

Preparation:

• For kharcho, choose lamb on the bone. The bone will help make the broth rich. It takes about one kilogram of meat (this takes into account the bone)
• The meat is first thoroughly washed out, then poured in a saucepan with cold water and put on fire
• Wait until the broth boils over low heat, and then remove the foam. Continue to remove the foam from the broth as it appears.
• In order for the broth to "acquire new flavors", vegetables should be added to it: one onion, one not large carrot and one small stalk of celery
• It takes a long time to cook the broth, from one and a half to two hours.
• In a high frying pan or saucepan, heat the oil, add one finely chopped onion, finely grated carrots, a couple of tablespoons of tomato paste, black pepper and coriander to taste into the oil. It costs no more than seven minutes to fry and stew vegetables in a saucepan.
• At this time, pour the rice with cold water in a separate bowl (long-grain rice or steamed rice is ideal for kharcho) - in an amount of no more than 150 grams
• When the broth is ready, frying from a saucepan is added to it and rice is added. At this time, the meat is taken out to cool. So it will be convenient to cut it into small pieces.
• The soup needs to be salted to taste, and the meat, as it cools, is disassembled into pieces and returned to the pan
• The soup comes to a boil and the fire turns off
• Let the dish stand for another twenty minutes before serving.
• Before serving, be sure to sprinkle with plenty of chopped herbs (parsley or cilantro)

How to prepare lamb sauce for serving?

Since lamb is a residually hearty, fatty and rich in taste meat, the sauce for it should be a little fresh. For the sauce, herbs and rich spicy spices are more suitable than ever. The sauce is prepared on the basis of olive oil in a blender.

Green lamb sauce:

• Pour half a glass of olive oil into the blender bowl
• Add a bunch of legless cilantro and a bunch of green basil without legs to the bowl
• Peel a few cloves of garlic and place them in a bowl
• Add salt and pepper (a couple of pinches) and nutmeg
• Add a tablespoon of lemon juice or lime juice
• Turn on the active grinding mode for a couple of minutes. During this time, chop the herbs and garlic and the sauce will acquire a homogeneous mass of green
• Garnish the meat with sauce or serve it alone with a piece of meat

Red lamb sauce:

• Pour a third of a glass of olive oil into a blender bowl
• Peel and seed one ripe tomato and place in a bowl
• Peel and seed one ripe bell pepper and add to the bowl as well.
• Add a small amount of the white leek to the bowl - about 100 grams
• Another ingredient is a few cloves of garlic.
• Add spices: coriander, suneli hops, basil, salt and pepper mixture
• Whisk the sauce until smooth.

How to make lamb sauce?

Minced lamb cutlets, how to cook lamb cutlets?

Lamb cutlets is a rather unusual dish that has its own advantages:

• Pleasant taste
• Satiety
• Originality
• Ease of preparation

Preparation:

• You will need a little less than a kilogram of minced lamb - about 800 grams will be enough (you can twist the minced meat yourself from the meat in a meat grinder)
• One or two medium-sized onions are added to the minced meat, chopped in a blender or in a meat grinder
• To make the minced meat tender, a couple of pieces of loaf soaked in a small amount of milk are added to it
• One egg will help to fasten the minced meat, if you notice that the minced meat is liquid - add a couple of tablespoons of wheat flour
• Salt to taste and add spices: a mixture of aromatic peppers, nutmeg and coriander
• Cutlets are fried as usual: balls are formed in the palms and dipped in flour. Cutlets are fried in vegetable oil

How to cook lamb cutlets?

How to deliciously marinate lamb skewers?

Lamb kebab always turns out delicious because the meat is very fatty and soft. Such meat is best suited for charcoal grilling. The pleasant taste and success of your kebab depends only on how well you marinate it:

• Cut the meat into large pieces, about 6 centimeters
• Place the meat in a plastic or glass container (iron can oxidize)
• Salt the meat to taste (sea salt is much better than table salt)
• Drizzle over warm vegetable oil (about half a glass)
• Sprinkle the meat with spices: pepper, pepper mix, coriander, nutmeg, dried basil
• Stir all the meat thoroughly with your hand so that the spices cover each piece.
• Take apple cider vinegar and sprinkle the meat a little (you can substitute lemon juice)
• Add a liter of tomato juice to the marinade (maybe less if there is less meat) of tomato juice and mix completely (otherwise, the tomato juice can be replaced with highly carbonated mineral water)
• The kebab is marinated for a minimum - 6 hours, but it is best if it will stand in the refrigerator for the whole night

How to cook mutton barbecue properly and tasty?

How is mutton shurpa prepared correctly?

Shurpa is the famous first dish made from lamb. It is not difficult to prepare it if you strictly follow the sequence and use the right set of ingredients:

• The meat is thoroughly washed and put on fire for broth.
• Pre-soak chickpeas overnight (these are chickpeas)
• The meat is cooked after boiling for fifteen minutes, after this time you can reduce the heat and remove the foam
• After that, chickpeas and one piece of red chili are added to the broth.
• This broth should be boiled for another hour.
• After an hour, the foam is removed from the broth, one onion chopped into half rings is added to it
• The broth should be salted to taste
• Potatoes (four to five not large pieces) are cut into large cubes, and carrots (one large) into rings half a centimeter wide
• Vegetables are sent to the shurpa, and the meat is taken out in order to clean it of bone (if there is no bone, then just disassemble)
• Two ripe tomatoes, one bell pepper and three cloves of garlic should be finely chopped and sent to the soup. After that, he cook for another twenty minutes.
• The soup can be seasoned with your favorite spices and fresh herbs. It is customary to serve shurpa with chopped green onions.

Video: "Shurpa - a classic recipe"

Greetings, dear readers of my blog! I recently did a little research. I asked my friends how often they cook mutton. It turns out that this meat is a rare guest for them. They only know what is out of it. But today I will reveal the secrets of how to fry lamb in a pan, I will tell you the options for the marinade and I will share a couple of simple recipes.

Some people mistakenly believe that lamb dishes are present only in the diet of Caucasian highlanders and oriental people. But this is not the case. For example, in Scotland, haggis is prepared from lamb, in Greece - moussaka, in Ireland - Irish stew.

Energy value of fresh meat (per 100 g) is 209 kcal. Moreover, there are 0 g of carbohydrates, 16.3 g of fat and 15.6 g of protein.

Sometimes you can hear the opinion that lamb meat is too fatty. But, I will tell you that this product contains about 2 times less fat than pork. And in lamb fat, cholesterol is 2.5 times less than in beef fat. Therefore, lamb meat is considered a dietary product.

And it also contains B vitamins,. Plus, meat is rich in zinc, potassium, sodium, silicon, iron and other minerals. For example, lamb contains 30% more iron than the same amount of pork or beef.

That is why the use of this "medicine" is indicated with low hemoglobin. In addition, this product stimulates the pancreas and even prevents the development of diabetes.

How to get rid of the specific smell of meat

To keep the lamb odorless, I advise you to soak it in vodka. Pour over the prepared meat and leave for a few hours.

Alternatively, the flavor of the product can be softened by marinating the meat. I advise you to keep the young lamb in the marinade for 10 to 12 hours. However, the older the animal, the longer the meat must be aged. By the way, an additional plus of a pickled product is that it cooks much faster.

There are many varieties of marinades. I will tell you just a few of them:

Vegetable oil based . Per kilo of meat: 70 ml of oil, spices rosemary + thyme, 1 tsp. finely grated ginger, 2 tbsp. l lemon juice and 2 cloves of garlic. Also take a small bunch of greens that you like. Add fresh or dried rosemary and thyme spices to hot oil. Cool the mixture and enrich with lemon juice, grated ginger and minced garlic. Add coarsely chopped greens. Stir the ingredients. If you fry in a grill pan, then remove the greens from the meat.

Yoghurt... You will need: a glass of unsweetened yogurt, a large onion, 1 tsp. mustard, 2 tablespoons lime (or lemon) juice + some curry. Add mustard, chopped onion and citrus juice to a natural fermented milk product. Then enrich the composition with curry. Mix the components thoroughly. This spicy mixture is enough to marinate 1 kilo of lamb.

How long to fry lamb

This product must not be cooked for too long. With prolonged heat treatment, it becomes dryish.

Of course, frying time largely depends on the size of the portioned pieces and the characteristics of the preparation of the product.

Cook the steaks in a grill pan for about 3 minutes on each side. For a stronger roast, repeat the cooking process on both sides.

And here is a selection of gourmet dishes that can be cooked in a pan. Each step-by-step recipe is easy to prepare. If you follow all the recommendations, it will turn out incredibly tasty.

How to fry lamb ribs in a pan

Prepare the following foods:

• a kilo of ribs;
• 4 larger onions;
• 4-5 cloves of garlic;
• ½ tsp cumin (optional);
• salt + spices to taste;
• olive oil for frying.

Turn on a little gas on the stove and put a frying pan. Pour oil into a bowl and place ribs close to each other. By the way, choose a product that is not lean, but with greasy streaks. In this case, the meat will be cooked in its own juice and it will turn out to be tender and soft.

Top the meat with diced onions. During the stewing process, it will completely dissolve, so it will not be felt in the dish.

Then cover the dish with a lid and, without touching the dish, leave for 10-15 minutes. For the time being, we leave the fire a little more than the minimum. Moreover, the pan should be thick-walled so that nothing burns.

During this time, the ingredients will give up all their juice. Then salt the lamb, add cumin and other spices. Finely chop the garlic or pass through the garlic press. Add the garlic to the dish and stir the ingredients well with a spoon.

Next, reduce the gas to a minimum so that the meat is well cooked. In the process of such extinguishing, it will let out even more juice. Try to keep the pieces separate from each other. It is advisable not to open the lid at the same time.

The stewing time of the dish is about 1.5 hours. But there are nuances here. If you cook a lean lamb with small layers of fat, after 30 minutes, be sure to add some water. If there is enough liquid in the dish, open the lid after 50 minutes and turn over the browned ribs. Then let the lamb cook for another 20-30 minutes.

Finished ribs look delicious. Drizzle with delicious meat juice and onions before serving. Indescribable yummy 🙂

How to fry lamb in a pan with onions

Ingredients for the delicacy:

• a kilo of lamb (take meat from a lyashka);
• 2 tbsp butter;
• 3 tomatoes;
• 2 onions;
• 3 green bell peppers;
• salt + seasonings (to taste).

Place a skillet over high heat and add butter and oil. At this time, cut the onion into large half rings and send it to fry in a mixture of oils. Stir, cooking until soft. Then add coarsely chopped tomatoes and bell peppers. Do not cover the container with a lid - excess water should evaporate.

When the vegetables are gone, add the meat to the skillet. Turn the lamb periodically (this is to keep it juicy and cook evenly). At the same time, do not reduce the fire. So all the juice inside the meat will be sealed, and the lamb will turn out to be very juicy.

Once the lamb is browned, add a pinch of thyme and season with salt. Stir everything. Then, reducing the heat to the lowest, cover the pot with a lid. Simmer for another 20 minutes.

Do you want to see a master class on how to properly prepare this dish? Then watch this video.

Of course, the cooking process takes a long time. But such "costs" pay off with interest. If you are patient enough, a surprise awaits you and your family - a delicious dinner is guaranteed!

We fry lamb with potatoes

The composition of this exquisite dish:

• 200 grams of meat with fat;
• bulb;
• 200 grams of potatoes;
• salt + spices;
• greens.

Place the meat cut into portions (50 g each) and marinated in a preheated deep frying pan. Fry the product over low heat in your own juice until half cooked. Turn the lamb periodically during cooking.

Chop the peeled onion coarsely. Also cut the peeled potatoes into wedges. Send the onions and potatoes to the skillet. Salt the contents of the pot and season with spices.

Cover the vessel with a lid and simmer until tender. After turning off the gas, sprinkle chopped herbs on the dish. Next, cover the pan with a lid and leave for 10 minutes. The fabulous aroma of this dish is simply indescribable.

Grilled lamb

For this yummy, prepare the following products:

• 400-450 grams of lamb;
• a sprig of fresh rosemary (or dried herbs);
• 3 tbsp olive oil;
• lemon;
• 1-2 cloves of garlic;
• pepper + salt to taste.

Cut the meat into pieces (about 2.5 cm thick) and beat it lightly with a hammer. Drizzle the chops with olive oil and sprinkle with chopped garlic and chopped rosemary. Salt and pepper the lamb, and then send the container with chops to the refrigerator for half an hour.

Then remove the fresh rosemary. And send the chops to a preheated grill pan and fry them on each side over high heat. Serve the cooked meat with lemon wedges.

When frying in a skillet, place the lamb pieces with the fat side down. Then the meat will be tastier and more tender.

Serve the cooked meat immediately. The fat quickly freezes, which can make the dish tasteless.

Lamb goes well with thyme, marjoram, ginger, mint and oregano. Such spices will enrich the taste of the dish and give the food an amazing aroma. Therefore, do not spare these spices for meat and experiment. Be sure to write about all your discoveries in the comments. And also share the link to the article on the social network with your friends. I wish you culinary success and say goodbye to you: bye-bye, my dear cooks! 🙂

Some housewives do not like to use lamb in cooking, citing the specific smell and hardness of the meat. But the whole point is how to cook the lamb properly. By following our recommendations, you will get an incredibly tasty and juicy dish that even the fastidious will appreciate.

How to cook lamb in a slow cooker?

Ingredients:

• lamb pulp - 985 g;
• medium carrots - 45 g;
• onion - 65 g;
• potatoes - 495 g;
• vegetable oil;
• spices.

Preparation

Peel the onion, chop it in half rings and sauté in heated vegetable oil in a slow cooker on the "Baking" mode. After 15 minutes add the sliced ​​meat and sprinkle with spices. Process the potatoes and carrots, cut into slices and spread on top. We close the appliance with a lid, set the Stew program and cook the dish for 2.5 hours.

How to cook delicious lamb?

Ingredients:

• lamb - 985 g;
• eggplant - 175 g;
• onions - 115 g;
• tomato - 125 g;
• butter - 55 g;
• spices;
• cheese - 105 g.

Preparation

We wash the meat, blot with a napkin and sprinkle with salt and pepper on all sides. Gently dip the eggplants in salted water and leave for 10 minutes, and then rinse and dry. We plug the multicooker into the network, set the “Multipovar” program, the temperature is 160 degrees and throw in a slice of butter. As soon as it melts, add the pieces of lamb and fry, stirring occasionally, on each side for 5 minutes. Carefully remove the meat with a slotted spoon and put it on a plate.

Chop the eggplants with rings, roll in flour, brown on the same mode for 5 minutes and set aside for the meat. Now sauté the onion, chopped into rings, and toss in the tomatoes, chopped into slices. After 5 minutes, take out the vegetable fry and lay out all the ingredients in layers: meat, eggplant, onion with tomatoes. Sprinkle with grated cheese on top and cook for 45 minutes at a temperature of 105 degrees.

How to cook lamb with vegetables?

Ingredients:

• lamb - 565 g;
• olive oil - 75 ml;
• onion - 65 g;
• tomato - 95 g;
• carrots - 75 g;
• potatoes - 165 g;
• garlic - 10 g;
• spices;
• Bulgarian pepper - 120 g;
• water - 650 ml;
• basil and cumin to taste.

Preparation

Peel the potatoes and carrots, rinse and chop into small cubes. We process the peppers from seeds and cut them into slices together with fresh tomatoes. Chop the onion into thin half rings.

We wash the lamb, pat it with a towel, beat it lightly and rub it with spices. Next, cut the meat into slices, put it in a pan with butter and lightly fry on all sides. Then add onions, carrots and brown, stirring occasionally, for 5-7 minutes. After that, we transfer the contents to a plate, and add oil to the pan and put the peppers, tomatoes and potatoes. Cover with a lid and simmer vegetables for 15 minutes. Next, throw in chopped greens, chopped garlic and after 5 minutes add the meat with onions and carrots. Fill everything with cold water and simmer the dish for 45 minutes, adding salt to taste.

How to cook lamb in the oven?

Ingredients:

• lamb - 1.5 kg;
• olive oil;
• onions - 95 g;
• garlic - 15 g;
• dried herbs;
• wine vinegar - 10 ml;
• spices.

Preparation

And here is another interesting recipe for how to cook delicious lamb without a specific smell. First, we prepare the meat: we wash it, blot it with a napkin, make punctures and stuff with chopped garlic. Then rub the piece with spices and a mixture of olive oil, herbs and vinegar. Peel the onion, chop it into rings and throw it into the sleeve. Next, lay out the pickled piece of meat, tie the ends, shake and put the workpiece in the refrigerator for 4 hours. After that, we send the lamb to the preheated oven and bake for about 3 hours at 200 degrees.

Now you know what you can cook with lamb and how to turn an ordinary dinner into a festive celebration.